Sopa de Maní

Name: Sopa de Maní
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 servings
Cuisine: Bolivian
Ingredients: 1 cup raw peanuts, roasted and ground; 500g beef ribs or stew meat; 6 cups beef broth; 3 potatoes, peeled and cubed; 1 carrot, diced; 1/2 cup frozen peas; 1 onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 cup small pasta (fideos); Oil for frying pasta; Salt, pepper; Parsley for garnish

Sopa de Maní (SOH-pah deh mah-NEE)

Bolivian Peanut Soup

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 426 kcal

A velvety, golden soup made from ground peanuts, beef broth, potatoes, and vegetables, finished with crispy fried pasta — Bolivia's most unique comfort soup.

Nutrition & Info

Protein 22.0g

Carbs 35.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free

Allergen Warnings

⚠ peanuts ⚠ gluten

Equipment Needed

blender large stockpot small frying pan

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fried pasta, parsley

Accompaniments: bread, llajwa

Ingredients

1 cup raw peanuts, roasted and ground
500g beef ribs or stew meat
6 cups beef broth
3 potatoes, peeled and cubed
1 carrot, diced
1/2 cup frozen peas
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 cup small pasta (fideos)
Oil for frying pasta
Salt, pepper
Parsley for garnish

Instructions

1
Brown beef in a stockpot. Add onion and garlic, cook until soft. Add cumin.
2
Pour in broth, bring to a boil. Simmer 40 min until beef is tender.
3
Blend roasted peanuts with 1 cup broth until smooth. Stir into the soup.
4
Add potatoes, carrot, and peas. Simmer 20 min until vegetables are tender.
5
Fry dry pasta in oil until golden brown. Drain on paper towels.
6
Serve soup in bowls topped with crispy fried pasta and parsley.

💡

Did You Know?

The crispy fried pasta topping is non-negotiable — Bolivians consider sopa de maní incomplete without it.

Chef's Notes

Equipment Tips

blender
large stockpot
small frying pan

Garnishing

fried pasta, parsley

Accompaniments

bread, llajwa

The Story Behind Sopa de Maní

Peanuts were cultivated in the Bolivian lowlands for thousands of years before the Spanish arrival. Indigenous cooks ground them into soups long before colonial contact. The addition of pasta came with European influence, creating the iconic fried pasta garnish that defines the modern dish. It remains Bolivia's most celebrated soup.

🕐 Traditionally enjoyed lunch, especially sundays 📜 Origins: Pre-Columbian Andean

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